Chicken and Gnocchi Soup
You can't go wrong with this copycat olive garden chicken gnocchi soup. It's creamy, hearty, and loaded with tasty ingredients. And it's ready in about 30 minutes!
Ingredients
- 24 ounces boneless skinless chicken breasts skinless chicken breasts (2 large or 3 small)
- 1 ½ Tbsp olive oil
- 1 small onion diced
- 4 carrots diced
- 2 stalks celery diced
- 2 Tbsp salted butter
- 4 cloves garlic minced
- ¼ cup all purpose flour
- 4 cups hot water
- 3 Tbsp low sodium Better Than Bouillon chicken flavor
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp dry thyme
- ¼ tsp paprika
- 2 cups milk
- 16 ounces gnocchi
- 3 ounces fresh spinach about 2-3 cups
Instructions
- In a large soup pot, brown the chicken breast in olive oil over medium high heat. Cook till juice runs clear. Set aside to cool, then shred.
- In the same pot, melt the butter over medium high heat. Add diced vegetables and saute for about 4 minutes or until crisp tender.
- Add garlic and flour and cook for another minute, whisking constantly.
- Add hot water and chicken bouillon. Stir in salt, Italian seasoning, pepper, thyme, paprika, and shredded chicken to the pot.
- Add milk and gnocchi. Cook till gnocchi is tender. (Different brands have different cooking times, so follow the directions on the package.)
- Add the spinach the last 2 minutes, cooking just till it wilts.
Notes
You can substitute 4 cups chicken broth or chicken bone broth for the water and chicken bouillon.
Nutrition
Serving: 1gCalories: 423kcalCarbohydrates: 42gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 93mgSodium: 1482mgPotassium: 809mgFiber: 4gSugar: 7gVitamin A: 8457IUVitamin C: 10mgCalcium: 176mgIron: 4mg
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